(1) 11-oz. dough ball 4 oz. shredded mozzarella 1-2 fresh native beefsteak or other large variety tomato 5 leaves of fresh basil pinch of fresh garlic 3 oz. freshly grated Asiago cheese 1 Tbsp. extra virgin olive oil. Pinch of cornmeal for pizza peel Flatten out the dough ball with your hands or a rolling pin to about 1/16” thick and place the dough on a peel with course ground cornmeal on it. Add shredded mozzarella evenly around the pie. Place the native tomatoes (sliced whole into 1/8” ...

Register to view this article

Why Register for FREE?

Registering for Premium Content on Restaurant Hospitality will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick. 

Already registered? here.